* Exported from MasterCook *
Indian Gravy - Masala
Recipe By :Petrina Verma Sarkar
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- cut into quarters
2 medium tomatoes -- cut into quarters
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1 tsp red chilli powder -- (reduce quantity if you want less heat)
1/2 tsp turmeric powder
3 tbsps vegetable cooking oil -- sunflower or corn, etc
•Grind the onion and tomato together in a food processor till you get a smooth paste. Try not to add too much water while grinding.
•Heat the cooking oil in a medium-sized, heavy-bottomed pan on a medium flame. Add the paste you just prepared. Fry for 5 minutes.
•Add the ginger and garlic pastes and fry for 2 more minutes.
•Now add the powdered spices and fry till the oil begins to separate from the masala.
•Turn off the fire and allow the paste to cool completely (if you're not using it immediately). Put into a suitable container, label container with date and freeze.
Serves 6
Tip: You can also make this gravy with thinly sliced onions and tomatoes (instead of grinding them into pastes). This makes a gravy with a thinner consistency.
Enough gravy for a family dinner dish
Most gravied Indian dishes have certain ingredients in common, so preparing and storing one when you have some spare time is a great idea. That way when you're ready all you do is add the meat or veggie to the gravy and cook through! This recipe makes enough gravy for a single dish.
Cuisine:
"Indian"
Source:
"Indian Food @about.com"
S(Formatted by Chupa Babi):
"May 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 92 Calories; 7g Fat (68.4% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 3505 630 20096 0 2614 0 5443
No comments:
Post a Comment